I have several recipes in various books for Gluten Free Toad, most of which are variations on this theme:
- 8 GF sausages
- 2 tbsp olive oil
- 125g Gluten Free plain flour
- pinch salt
- shake of ground pepper
- 2 eggs
- 300 ml milk (being lactose intolerant I use oat milk which works perfectly well)
- 1 tbsp grain mustard (optional – you can also try adding horseradish or fresh herbs of choice, depending on species of ‘Toad’ being used. Experiment! Its fun!)
- Put dry ingredients into a bowl
- And HERE is where I differ from usual methods. Add 1 tsp of baking powder and half teaspoon of xantham gum. For a long time I followed the usual recipe and found the batter either stodgy or hard. The BP and XG seem to make all the difference.
- Gradually add beaten eggs and milk with a whisk, making sure there are no lumps.
- Rest the batter in the fridge while sausages cook.
- Put oil into an oven dish and swirl to make sure bottom is covered.
- Put in sausages and cook at a high temp for approx 15 to 20 mins (or until they start to colour)
- When sausages are ready pour batter over the top and cook until golden brown. (approx 30 mins)
- If you are using veggie sausages be careful not to overcook them. Depending on the brand they can quickly become unpalatable rock-hard cylinders or else disintegrate into an unidentifiable mush.
- Falafel can work but, like the veggie sausages, they are in danger of disintegrating into little mounds. Nothing lost you can just pour the batter on top as a top layer. Tastes okay but for my money – once it loses shape it does cease to be ‘toad’ of any variety 🙂
- If you want to forgo sausages altogether then mushrooms will do the trick. Aubergine (eggplant) or Courgette (zucchini) chunks will also work – or any combination of these.
- You could even try butter beans (lima beans) – though that would probably be better described as Frogspawn Pie (sorry my inner ghoul at play – too many years of school dinners! 🙂 )
- Onions are always a good addition with veg versions for added flavour. Small shallots will hold their shape. Quartered onions are good, and though these may flake into pieces it won’t spoil the overall dish.